Naan Pizza
with romaine salad
Naan, shredded cheese, bagged salad mix, and a simple vinaigrette help make this vegetarian meal come together quickly. Paleo: enjoy salad with shrimp or chicken.
Ingredients
- Cheese, mozzarella - 5 oz , shredded
- Marinara sauce - 1 cup
- Naan - 4 rounds (sub any flatbread or pizza crust)
- Vinegar, red wine - 1 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Oil, cooking - 2 Tbsp
- Cucumbers - 6 oz , chopped
- Tomatoes, medium - 2 , chopped
- Bagged romaine salad - 5 oz
- Olives, pitted Kalamata - 1/2 cup , drained and rinsed (sub any type of olive)
Prep
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Mozzarella - Shred (if not pre-shredded). (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Cucumbers / Tomatoes - Prep as directed. (Can be done 1 day ahead)
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Olives - Prep as directed.
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Make
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Heat oven to 400F / 204C.
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Brush a sheet pan with some oil. (Use two sheet pans if all of the naan won’t fit without overlapping.)
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Divide and spread marinara and cheese across naan.
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Bake until crust is golden brown and cheese is melted and bubbly, 8 to 12 minutes.
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When pizza is nearly finished, toss salad ingredients with vinaigrette. Enjoy pizza with salad on the side.
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